Sam those look like they came out real nice. I take it you slice them since you pulled them at 162? Thanks for sharing the recipe too.

If ya can't find it I can add it to the next shipment for ya

That's what I did Scarbelly. I kept sliced pork, put it in trays and then kept it in a warm oven until the everyone was ready to eat. I made a quick gravy from some the juices and fat mixed with a little flour to make a roux, then added some water and chicken boullion cubes and pepper. Poured that over the meat when it was ready to serve.